Carcass Traits of Young Red Angus Steers Slaughtered with Different Weights

The carcass quantitative characteristics of feedlot finished Red Angus steers, with initial age of eight months and 189 kg, slaughtered with 340, 370, 400 or 430 kg (SW), were evaluated. The number of days to reach the respective weight was 114, 144, 173 and 213 days. The diet contained 13.13% crude protein, 2.7 Mcal digestible energy/kg DM and a roughage:concentrate ratio of 56:44. Carcass dressing percentage and conformation were not affected by the slaughter weight. The saw cut weight although increasing linearly in weight (91.73; 103.26; 106.20 and 116.66 kg) as the slaughter weight increased, declined linearly when expressed in relation to cold carcass weight. Side cut percentage showed the highest increase (23.36; 25.40; 28.50 and 35%) as the slaughter weight increased, following the increase of subcutaneous fat thickness (3.91; 6.16; 6.16 and 9.58 mm). The Longissimus dorsi muscle (LMA) increased linearly as the slaughter weight increased (LMA = 27.48 + 0.083SW) while the LMA/100 kg of cold carcass weight declined linearly (LMA/100 kg carc. = 45.14 - 0.0425SW). According to the regression equation the minimum subcutaneous fat thickness required by the slaughter weights (3 mm) would be reached at 327 kg of live weight. Considering the minimum carcass weight of 180 kg, it would be reached with the slaughter weight of 337 kg. Using Red Angus breed to produce steers to be slaughtered at young age the slaughter weight should not surpass 400 kg, in order to not exceed the 6 mm of subcutaneous fat thickness, to avoid the carcass trimming for fat excess.

carcass composition; carcass dressing; Longissimus dorsi; slaughter weight; subcutaneous fat